Swiss Chard, Kohlrabi??

10 August 2011

In the past we’ve had a lot of certain crops. Each year, for any combination of “reasons” logical and otherwise, it’s been something… green beans, carrots, head lettuce… Often we’ve had a lot per week, week after week after week.

This year we had a great run with baby swiss chard. We’ve included bag after bag after bag, week after week. Either you grew to use and love them, you stored some away in the freezer for the “off-season”, or they broke you!

(If all grows according to plan, we will have a slight break now from swiss chard, though it’ll be back in force later in the season.)

Kohlrabi will be our next runner up. In the past we’ve raised a purple(red) and a white (green)variety. Actual color seems to be in the eye of the beholder. The color is much like that of their cousins, the cabbages.

I decided to try a new type of kohlrabi this season, in addition to our stand-by’s. The newest kohlrabi is a “Storage Kohlrabi” named Kossak. Kossak is talked of as a giant kohlrabi for storage or fresh use:

“Kossak will reach a diameter of up to 8 inches, and the interior will still be sweet, delicious and tender. Peel the woody “skin” prior to cooking. Can be stored for up to 4 months.” (Johnny’s Selected Seeds, 2011).

Hope you enjoy! 

Ideas to Eat Your Kohlrabi

There are a couple of recipes in the Recipe section of this blog:

Julie’s Kohlrabi Koleslaw, 2 Aug 2011, in Responses section near bottom of Recipe page on this Blog

Daelyn’s Elegant Braised Kohlrabi, 4 July 2010,  in Responses section of Recipe page on this Blog

Raw: Our girls really enjoy the kohlrabi sliced, dipped raw into favorite dressing. Seems they’re sweetest and most tender when freshly cut (the kohlrabi, that is). So, only cut what you’ll eat in that sitting.

Espeecially the purple variety is awesome when cleaned and grated, “skin” and all. Add to a leafy greens salad. The crazy color and the fresh, almost broccoli/cabbage taste is yummy.

Karyl tells me he peels them and eats them out of hand, as an apple!

Roasted: Kate has roasted them in the oven with potatoes, carrots, beets, scapes – anything you’d like! Very tastey.

Boiled: About two parts kohlrabi to one part potato. Boil them separately until soft enough. Mash together!

Turnip or Rutabaga: I’ve been told by a reliable source that you can use them as you would a turnip or rutabaga.

Do hope you enjoy! ~chris

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